Make chocolate shavings using a vegetable peeler. Set aside.
Combine peaches, nectarines, raspberries and blackberries in a large bowl.
Puree blueberries with agave syrup, balsamic glaze and ginger. Pour half over fruit and toss gently.
Serve in individual bowls, drizzle remaining sauce and top with 1 tablespoon chocolate curls.
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